Tuesday, June 15, 2010

Recipe of the Week - Mandy's raspberry and white chocolate cheesecake

Mandy's raspberry and white chocolate cheesecake

base: 1 packet arnotts rice cookies, 50g butter, 2 tbs apple juice, 1 tsp cinnamon. Put it all in food processor and mix. Press out into spring form lined tin and place in refrigerator while preparing the rest.

Preheat oven to 175... See More

Filling: 1 250g tub light ricotta cheese; 1 250g carton light sour cream; 1 250g block light Philly cream cheese; 1/4 cup caster sugar; 200g block white chocolate; 1 tbs vanilla essence; 1 box frozen raspberries.

Break off 2 rows of white choc. Melt Remainder of white choc in the microwave in 1 min blasts, stirring until melted. Place rest of ingredients (except raspberries) in food processor and mix until smooth. Pour into a bowl with 1/3 of raspberries and melted choc and gently mix.

Assembly: take the base from the fridge and spread 1/3 of raspberries over base. Pour cheesecake mix over the top and place in the middle if the oven for approx 55 mins.

Allow to cool in the oven for 1 hr, then refrigerate. To serve, place last third of raspberries in a heap in the middle of the cheesecake and grate the white choc over the rest of the cheesecake. Serve and enjoy.

Best made the day ahead :)

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